This recipe was submitted by several individuals. Aunt Jeanne's version is
best known from the time Grandma Kolarik cooked the soup at Aunt Jeanne's house,
in Aunt Jeanne's pot, and Uncle Ivan still complained that "it isn't as good as my
mother's soup"! Which just proves that no wife should try to compare her cooking
with that of her husband's mother.
1-1/2 Tbsp flour
2 or more quarts water
bunch celery leaves
1 can (16-oz) peas & liquid
1-1/2 Tbsp bacon grease
2 ribs celery, cut in half
2 or 3 lg potatoes, diced
salt and pepper to taste
In a 3-quart saucepan, melt bacon grease. Add flour and stir constantly until
mixture browns to mocha or light caramel color. Remove from heat, add water
slowly, while stirring, to blend flour mixture (roux) and prevent lumping. Add
cut celery and celery leaves. Simmer covered for 30 minutes. Add diced
potatoes and continue cooking until potatoes are done. Add peas and liquid.
Heat thoroughly, season to taste and serve.